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Classic No-Bake Haystack Cookies are a simple cookie recipe made with creamy peanut butter, butterscotch chips, crunchy chow mein noodles, and salty peanuts and ready in 15 minutes!
Haystack Cookies
Butterscotch Haystack Cookies are the perfect combination of creamy and sweet, yet crunchy and savory.
Beyond the chow mein noodles, my haystack cookies only require three other simple ingredients! Peanut butter, which I typically always have on hand at home, butterscotch chips, and peanuts. Easy peasy and ready in 15 minutes!
A fun thing to keep in mind with this recipe is that it’s very versatile. There are many different versions that exist and tons of ways to customize them to make them a fit for any occasion, whether that’s a holiday party, Christmas Cookie Swap, or just a random weekend at home!
Ingredients
- 1 cup butterscotch chips
- ½ cup creamy peanut butter
- ½ cup salted peanuts
- 1 cup chow mein noodles
PRO-TIP: I find that when I make them I often double or even triple the batch! If you’re going to do so, just be sure to double up on each of the ingredients as well!
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How to Make Haystack Cookies
- Place the peanuts and chow mein noodles in a large bowl and set aside.
- In a medium saucepan over low heat melt the chips and peanut butter together. (you can also melt in the microwave, just be sure to use a microwave safe bowl or glass bowl.
- Pour the chips and peanut butter mixture over the peanuts and noodles and toss them together until they are all coated.
- Drop tablespoon-sized pieces onto a baking sheet covered with wax paper, parchment paper or a silicone baking mat, making little piles and allow them to sit at room temperature to cool and harden.
Storage
- Haystack cookies will stay good for up to two weeks. Store in an airtight container at room temperature.
- You can freeze your cookies for up to 3 weeks. Just thaw in the fridge for a few hours and enjoy!
Haystack Cookie Variations
There are several ways you can customize your haystack cookies, from the ingredients you actually mix in with them, to the toppings you choose to finish them off with.
- Sprinkles: One of the most simple ways of customizing them is by adding some sprinkles to the top. This not only adds a bit of color and excitement, but you can customize it for any occasion. You could add red and green sprinkles for Christmas or do a colorful combo for a birthday party!
- Chocolate Chips: You can make chocolate haystacks by using milk chocolate chips, semi-sweet chocolate chips or white chocolate chips in place of the butterscotch chips! Or for a delicious mix, use chocolate and butterscotch chips!
- Nuts: You could also swap out the peanuts for any other type of chopped nuts like almonds or cashews.
- Mix-In’s:
- Coconut flakes for an Almond Joy vibe
- Mini marshmallows for a s’more style haystack cookie!
More Great No-Bake Desserts
- No-Bake Peanut Butter Oatmeal Bars
- No-Bake Monster Cookie Oatmeal Energy Balls
- Easy No-Bake Truffles
- No-Bake Chocolate Peanut Butter Cookies
- No-Bake Avalanche Cookies
More Cookie Recipes
- Rainbow Sprinkle Cookies
- Cinnamon Roll Cookies
- Peanut Butter Blossom Cookies
- Caramel Apple Pie Cookies
- Chocolate Chip Cookie Shooters
Haystack Cookies
Ingredients
- 1 cup butterscotch chips
- ½ cup creamy peanut butter
- ½ cup salted peanuts
- 1 cup chow mein noodles
Instructions
- In a large bowl place the peanuts and the chow mein noodles.
- In a medium sauce pan over low heat melt the chips and the peanut butter together.
- Pour chips/peanut butter mixture over the peanuts and noodles and toss together until all coated.
- Drop by tablespoons onto wax paper making little piles and allow to cool.
Jenn’s Notes
- Haystack cookies will stay good for up to two weeks. Store in an airtight container at room temperature.
- You can freeze your cookies for up to 3 weeks. Just thaw in the fridge for a few hours and enjoy!
Not sure why but mine did not harden completely. Any tips?